Preheat oven to moderate (375° F). Line jelly-roll pan with
aluminum foil.
Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.
Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.
Bake in moderate oven (375°F) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.
Judi's Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.
Source: Family Circle Magazine, 5/14/91.
Yield: 8 servings
Almond Rice
1 cup long-grain brown rice
2 cup water
1 teaspoon low-sodium bouillon granules
2 tablespoon almonds; silvered =or=
2 tablespoon pine nuts
2 tablespoon grated lemon zest
In a medium-size saucepan, bring rice and water to a boil. Turn off
heat and let rice stand in water, covered, 6 hours. When ready to
cook, add bouillin granules and brine to a boil. Cook 10 minutes
until water is absorbed and rice is tender. Drain, if necesary. Add
almonds and lemon zest. Let stand a few minutes, then fluff with a
fork and serve. Food Exchanges per serving: 1 starch/bread exchange;
CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Yield: 6 sweet ones
Mix the beef, garlic, scallions, ginger, and soy sauce together and
form in 4 patties of equal size about 3/4" thick. Grill or broil 4"
from souce of heat, for 7 minutes for medium-rare turning once. While
burgers are grilling, brush 4 slices of fresh or canned water-packed
unsweetened pineapple with 1 ts Worcestshire sauce. Grill until
pineapple is heated through and seared with grill marks, about 6
minutes (2 minutes for canned pienapple). Serve each patty open-face
ib a 1 oz toasted slice of French bread, topped with grilled slice,
and garnished with 1 tb minced green bell pepper.
Joslin Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 1/2
BREAD/STARCH EXHANGES
CAL: 282; PRO: 20g; CAR: 23g; FAT: 13g(CAL: FROM FAT 41%) FIB: TRACE
CHO: 53mg; SODIUM: 401mg: POTASSIUM: 307mg;
Souce: Joslin Diabetes Gourmet Cookbook
Abc's Of Vegetables
1 cup asparapus pieces
1 cup broccoli flowerets
1 cup carrots
1 cup spinach
1 vegetable cooking spary
11 oz can cream of mushroom soup condensed
2 tablespoon onions; finely chopped
1 teaspoon thyme
1/2 cup water
1 salt to taste
1 pepper; ground fresh
Layer asparagus, brocoli, carrots, and spinach in a baking dish
covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or
until vegetables are tender.
Food Exchange per serving: 1 vegetable exchange + 1/2 starch/bread
exchange + 1/2 fat exchange; CAL: 42
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Yield: 8 servings
